Honey Turmeric-Black Pepper Shrimp (2024)

Published: Jan 18, 2022 · Modified: Feb 20, 2023 by Jamie Vespa · This post may contain affiliate links

Honey Turmeric-Black Pepper Shrimp and Green Beans comes together in just 25 minutes. Serve this simple skillet meal over rice for a flavorful weeknight dinner.

Juicy sautéed shrimp tossed in a spicy-sweet honey turmeric-black pepper sauce, this palate pleaser is ready in just 25 minutes.

The combination of turmeric and black pepper give the shrimp earthy spice and aromatic flavor. They're also a powerful combination in terms of nutrition.

Research shows the piperine compound in black pepper enhances the absorption of curcumin in turmeric -- a powerful antioxidant.

I love using turmeric in curries or to add a bright golden hue to foods, such as this Golden Rice and CoconutCorn Chowder.It's wonderfully dynamic and has been used as an anti-inflammatory agent in ancient medicine practices.

The dynamite flavor plus nutritional benefits of this recipe truly make it a must-try!

How to Make Turmeric-Black Pepper Shrimp

Shrimp is a quick-cooking protein and can take on any flavor profile you throw its way. Alternatively, you can also use chicken or tofu in this recipe.

For serving, you can't go wrong with fluffy long-grain white rice, such as Basmati or Jasmine. For a lower-carb option, ditch the rice and simply enjoy as is with your favorite side.

The Ingredients

• Shrimp: For easy prep, you’ll want to use raw shrimpthat’s beenpeeled and deveined. You can either buy fresh from your local fish monger, or frozen/thawed.
• Turmeric: Used widely throughout Asia and an essential spice in Indian cooking, turmeric is made from the ground root of the turmeric plant (which is related to ginger). Turmeric has a warm and earthy flavor and bright, vibrant hue.
• Black Pepper: Coarsely ground black pepper packs more of a punch than the super fine varieties.
• Cornstarch: Tossing the shrimp in cornstarch prior to cooking helps the spices better stick. Alternatively, you can use 2 Tbsp. of all-purpose flour.
• Honey: The sweetness of honey balances the earthy spice of the shrimp beautifully.
• Vinegar: Look for an unseasoned rice vinegar, which is more mild than most other cooking vinegars. Alternatively, you can use sake.
• Green Beans: French green beans (also called Haricots Verts) areslightly longer and skinnier than regular green beans. They are harvested earlier then regular green beans, making them more tender and flavorful.
• Soy Sauce: For a jolt of salty, umami goodness, add a dash of soy sauce, tamari, or even fish sauce to the honey mixture.

The Directions

Step 1: Prepare Shrimp

Remove and discard shrimp tails, and pat shrimp dry with a paper towel. In a large bowl, combine cornstarch, turmeric, black pepper, and ½ tsp. salt; mix to combine. Add shrimp and toss to evenly coat.

In a separate small bowl, combine honey, rice vinegar, soy sauce, and 1 Tbsp. of water; whisk to combine. Set aside.

Step 2: Sauté Shrimp and Green Beans

Heat oil in a large skillet over medium-high. Once hot, arrange shrimp in a single layer in skillet and cook, undisturbed, for 2 to 3 minutes, until the underside is crispy. Toss shrimp, and add green beans.

Season with remaining ¼ tsp. salt, and cook 2 minutes, until beans are crisp-tender and shrimp is cooked through. Pour in honey mixture and cook 1 to 2 minutes, stirring constantly, until the honey mixture thickens and glazes shrimp and green beans.

Serve black pepper shrimp and green beans over rice and garnish with green onions, if desired.

What's the Best Shrimp to Buy?

Frozen, wild-caught shrimp are often considered the best shrimp to buy. Here's a deeper dive into why:

• Fresh vs. Frozen: Believe or not, frozen shrimp are often the way to go. Most of the fresh shrimp you see in fish cases has been previously frozen anyway, so unless you're planning on cooking it that day, it's just getting less "fresh" by the hour.
• Wild vs. Farmed: Wild caught shrimp have a cleaner, sharper flavor than their farmed counterparts. However if the shrimp aren’t wild-caught, make sure they’re raised sustainably and responsibly.

How to Store and Reheat:

• To Store: Leftovers can be refrigerated for up to 3 days.
• To Reheat: Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments, stopping to stir each time.
• To Freeze: Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it should still have great flavor!

More Shrimp Skillet Recipes to Try:

Shrimp Jambalaya

Creamy Garlic-Paprika Shrimp Skillet

One Pot Harissa Shrimp and Feta Orzo

Easy Coconut Red Curry Shrimp

If you give this recipe a try, be sure to snap a pic and tag#dishingouthealthon Instagram so I can see your creations. Also, follow along onFacebookandPinterestfor the latest recipe updates!